Spinach Pesto

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Ingredients

4 servings

400 g
100 g
400 g
300 g
3
4 sticks Spaghetti
Pancetta (bacon)
Canned tomatoes
Chestnut mushrooms
Carrots
Celery 90 g
3 TBL sp
1 glass
2 TBL sp
1 TBL sp
2 tea sp
200 ml
1
3 cloves Tomato paste
Margarine
Red wine
Oregano
Thyme
Sugar
Bouillon (beef)
Onion
Garlic

Prep

15 min

1. Dice onion and mince garlic
2. Cut pancetta into small pieces
3. Cut celery and carrots into small pieces
4. Finely cut the mushrooms

Cook

50 min

Fry pancetta

medium/high heat until golden crispy ~8 min

Sauté mushrooms

start with high heat and then lower the heat until all moisture is gone ~ 10 min

Add thyme, onion, garlic, celery and carrots

season with salt and pepper ~10 min

Boil water and make bouillon

Add red wine

scrape sticky parts from bottom of the pan into the sauce ~2 min

Add tomatoes, sugar and oregano

bring to boil/simmer ~5 min

Add tomato paste

stir ~2 min

Add bouillon

stir ~2 min

Add margarine

stir ~2 min

Add mushroom sauce

simmer at least 15 min, preferably 1 hour

Cook spaghetti